Tuesday, September 20, 2011

Banon Cheese and Canal St. Martin

Banon cheese is produced in Provence from goat milk and a small amount of cow's milk.  The cheese is wrapped in chestnut leaves and tied with raffia.  When the chestnut leaves turn brown, the cheese is ready to eat.  There's a photo above.

Last evening we walked over to Canal St-Martin, which goes from the Seine up to the northeast edge of the city.  It's becoming a very popular neighborhood.

No comments:

Post a Comment